Do you like constructors? Many different parts from which you can assemble different objects every time? I like a lot. So I regularly play them in my kitchen. This Shrovetide cake is a good example of it.
My constructor details for today are two berry layers surrounded by cream frosting, chiffon biscuit and laskiaispulla aka semla bun with the same cream and berry confiture. One more way to celebrate scandinavian Shrovetide, totally recognizably but in a new fresh way.
Such type of cakes seems difficult to prepare however it’s not quite right. It’ better to day that it’s not right at all. The secret to making life easier is to stretch the cake cooking over several days. By the way, the taste of the cake will only benefit from it.
My scenario for the Shrovetide cake is like this:
Day 1: prepare berry layers. They need to be frozen so you can cook it even in a week. It takes just a few minutes.
Day 2: In addition, bake chiffon biscuit and make berry confiture with same berries. Yes, we need gustatory rhyme!
Day 3: assemble the cake and bake buns. After that decorate the cake with buns and frosting.
If today is Wednesday it means that your cake could be ready on Friday evening.
For each sponge cake D=16 cm (you will need 3 sponge cakes)
Add flough mixture, mix gently and thoroughly with spatula.
Then add butter and mix gently.
Prepare a baking dish. I personally use metal ring, which I wrap with foil and on the bottom of which I put a circle of paper for baking.
Place the dough in a mold and bake for about 20 minutes until dry toothpick.
Cool, wrap with plastic wrap and put in the refrigerator for a day.
Put berries into a saucepan, add sugar and agar.
Bring to a boil and simmer for 2 minutes.
Prepare two dishes D=12 cm.
Stretch the cling film to the bottom of the ring and put the acetate film inside the ring. Place prepared forms on a breadboard.
Put berry mixture into the prepared rings. Height of each berry layer is 0.8-1 cm.
Cool then frozen.
Beat cream well, add powdered sugar, then cream cheese and beat a little more. Put the cream in a cornet with a figure nozzle (I like to use ‘Rotating Icing Piping Nozzles) and chill in a refrigerator for an hour.